Recipe: Delicious Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed

Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed. Yummy Wakame Seaweed Salad - Wakame Salad - Cooking with Sros. Korean-style sautéed sea plant ("miyeok julgi bokkeum":미역줄기볶음). I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients.

Squeeze water out from wakame seaweed and cucumber. Add them into the bowl with. Sunomono is usually a light, vinegared salad made with cucumbers. You can cook Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed

1. You need 2 of Cucumbers.
2. You need 50 grams of Wakame seaweed.
3. You need 1 tbsp of ☆Soy sauce.
4. It's 1 tbsp of ☆Lemon juice.
5. You need 1 tbsp of ☆Sesame oil.
6. It's 1/2 tsp of ☆Sugar.
7. You need 1/2 tsp of ☆Gochujang.
8. You need 1 dash of ☆Garlic (grated).
9. Prepare 1 tsp of ☆White sesame seeds.
10. Prepare of You can use your favourite dressing as well.
11. It's 1 of Green onions.

Our easy recipe is for a sunomono made with wakame, or seaweed, and cucumber. Fermented from rice, rice vinegar plays an essential role in Japanese, Chinese, Korean and Vietnamese cuisines. Place the Wakame Seaweed into a bowl of cold water to rehydrate. De seed the cucumber and either grate or slice into long strips.

Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed step by step

1. Mix the ☆ ingredients well. If you have enough time, please let the seasoning chill in the fridge..
2. Peel the cucumbers, and slice diagonally. Cut the wakame seaweed into bite-sized pieces..
3. Add the Step 2 ingredients into the Step 1 dressing and mix. Serve on a plate, sprinkle chopped green onions on top, and it's done..
4. It's also tasty to add leafy greens, lettuce, and tofu, etc..

This vinegary, sweet seaweed salad is a refreshing summer side dish! Miyeok (미역), also known as wakame, is an edible brown sea vegetable that is highly nutritional. Dried miyeok is staple in Korean pantries, and used to make soups and salads year around. In the raw/fresh form, miyeok is brown. Here, we've taken wakame and cucumbers, a traditional Japanese combination, and added paper-thin slices The salad is crisp and refreshing with a nice balance of salty-vinegary-nutty-sweet flavors.